Food Technology and Process Engineering

Hurdle technology is the deliberate combination of several mild preservation factors, such as low water activity, low pH, chilling, preservatives, low redox potential and competitive microbes, so that together they stop microbial growth while keeping food closer to fresh. The concept was developed by the German scientist Lothar Leistner.

Food science vs food technology vs food engineering: food science explains why food behaves as it does, food technology applies that science to make safe, consistent products, and food engineering designs and runs the processes and equipment at scale. The three overlap, and the right path depends on the problems you enjoy solving.

What is food technology? It is the application of food science and engineering to process, preserve, package and manufacture food safely, consistently and affordably at scale. It covers unit operations such as mixing and heating, preservation by heat, cold, drying and acidity, packaging, and the hygiene and quality systems that keep production safe.